To make the sauce: While pasta is cooking, heat olive oil in heavy saute pan over medium-high heat. Add sun dried tomatoes, mushroom and shrimp. Saute for one minute. Add garlic and saute until garlic is golden brown and shrimp are cooked through. Add Alfredo sauce and peas, stirring frequently until sauce is warm. Remove from heat and add drained penne to pan, stirring until pasta is well-cooked.

To Serve: Divide between 2 bowls and sprinkle with Parmesan cheese.Serve immediately with focaccia triangles or garlic bread.